Pumpkin Spice Snickerdoodles Recipe – Easy Soft & Chewy Cookies for Fall

Warm cinnamon drifting through the kitchen, a crackly sugar crust, and that unmistakable pumpkin spice aroma—honestly, nothing says “fall” quite like a fresh batch of pumpkin spice snickerdoodles straight from the oven. The first time I baked these, it was a rainy October Sunday, and my entire apartment smelled like a cozy coffee shop. I was hooked after the first bite—soft, chewy, and packed with the kind of flavor that makes you want to snuggle up with a cup of tea and a good book.

I came up with this pumpkin spice snickerdoodles recipe after my classic snickerdoodle obsession collided with a leftover can of pumpkin puree. I thought, “Why not blend that autumn magic right into the dough?” After plenty of trial and error (let’s just say some batches were more ‘pancake’ than ‘cookie’), I finally landed on a version that’s perfectly soft, just chewy enough, and bursting with cinnamon-sugar goodness.

These pumpkin spice snickerdoodles are my go-to for potlucks, bake sales, and honestly, anyone who visits during sweater weather. They’re dreamy for busy families (no fancy steps, just mix and scoop), picky kids (who can resist the sugar coating?), and anyone looking for a comforting, crowd-pleasing treat with a healthier twist—pumpkin adds moisture and a bit of fiber too! If you love classic snickerdoodles or anything pumpkin spice, this recipe is about to become your new fall favorite. I’ve tested it more times than I care to admit, tweaking the spice mix and chilling times until it was just right.

Why You’ll Love This Pumpkin Spice Snickerdoodles Recipe

Let’s be real—I’ve tried a lot of cookie recipes in my time as a food blogger, and these pumpkin spice snickerdoodles are hands-down one of my proudest. Here’s why you’ll find yourself making them again and again:

• Quick & Easy: From mixing bowl to oven in under 15 minutes (plus a quick chill), these cookies are weeknight and last-minute gathering approved.
• Simple Ingredients: No fancy pumpkin syrup or hard-to-find spices—just pantry staples and a can of pumpkin puree.
• Perfect for Fall: Whether it’s a Halloween party, Thanksgiving dessert table, or just a cozy Sunday, these cookies scream autumn.
• Crowd-Pleaser: Kids love the sugar crunch, adults can’t resist the soft centers, and everyone asks for the recipe. True story—I’ve scribbled it down on napkins more times than I can count!
• Unbelievably Delicious: The combination of warm spices, pumpkin, and that signature snickerdoodle tang is pure comfort food bliss.

What makes these pumpkin spice snickerdoodles stand out? For starters, I blend the pumpkin with brown butter for extra richness and depth (it’s a little trick that takes cookies from “good” to “oh wow, what is that?”). The dough chills just enough to keep things thick and chewy but not so long you lose momentum. And the spice blend—it’s bold but not overwhelming, so you get that classic snickerdoodle flavor with autumn’s best cozy twist.

This isn’t just another pumpkin cookie—it’s the kind you’ll crave after just one bite, the kind that disappears from the cookie jar before you can even blink. If you’re looking to impress with minimal stress, or just want to treat yourself and your family to something special, this pumpkin spice snickerdoodles recipe is the answer.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that classic soft-chewy texture. Most are pantry staples, and you can swap a few things if you’re in a pinch. Here’s what you’ll need:

• For the Cookie Dough:
  • All-purpose flour (210g / 1 3/4 cups) – Standard white flour, but you can use white whole wheat for a nuttier base.
  • Baking powder (1 tsp) – Helps the cookies puff up just right.
  • Baking soda (1/2 tsp) – For that classic snickerdoodle tang.
  • Cream of tartar (1/2 tsp) – Don’t skip! This is what gives snickerdoodles their signature texture and flavor.
  • Ground cinnamon (2 tsp), ground ginger (1/2 tsp), nutmeg (1/4 tsp), allspice (1/4 tsp), cloves (1/8 tsp) – This custom blend gives the perfect pumpkin spice hit. You can use a pumpkin pie spice blend if you’re short on time.
  • Salt (1/4 tsp) – Just enough to balance sweetness.
  • Unsalted butter (115g / 1/2 cup), melted and slightly cooled – Brown it for extra flavor if you have a few extra minutes (seriously, so worth it).
  • Brown sugar (100g / 1/2 cup, packed) – Adds moisture and chewiness.
  • Granulated sugar (100g / 1/2 cup) – For sweetness and that classic sugar crunch.
  • Pumpkin puree (120g / 1/2 cup, NOT pumpkin pie filling) – Libby’s is my go-to, but any pure pumpkin works.
  • Egg yolk (1 large) – Just the yolk keeps things extra tender (no egg whites here, or you’ll get cakey cookies).
  • Pure vanilla extract (1 tsp) – For warmth and depth.
• For Rolling:
  • Granulated sugar (50g / 1/4 cup)
  • Ground cinnamon (1 tsp)
  • Pumpkin pie spice (optional, 1/4 tsp) – For extra spiced sugar coating.

Ingredient Tips: If you’re gluten-free, swap in a good 1-to-1 GF flour blend. For dairy-free, use plant-based butter (I’ve had great results with Miyoko’s). And if you’re out of brown sugar, coconut sugar works for a deeper caramel flavor.

Equipment Needed

• Large mixing bowl: For blending the dough—any sturdy bowl works.
• Medium bowl: For whisking dry ingredients.
• Whisk & spatula: A whisk makes blending spices and leaveners easier; a silicone spatula is great for folding the dough (and scraping every bit out!).
• Measuring cups & spoons: Accurate measurements matter with cookies—use the spoon-and-level method for flour if you don’t have a scale.
• Baking sheets: Heavy-duty ones hold heat more evenly, but any rimmed sheet will work.
• Parchment paper or silicone baking mat: Prevents sticking and helps cookies bake evenly.
• Cookie scoop (optional): Keeps cookies the same size—#40 works well. Two spoons work too if you’re old-school!
• Wire rack: For cooling (if you don’t have one, just slide the parchment onto your counter).

Personally, I’ve made these with nothing fancier than a bowl and a fork, but a cookie scoop and parchment really do make life easier (and cleanup faster). If you use a silicone mat, just wash it with a little baking soda to keep it from holding onto scents. For budget-friendly gear, check out big box stores or even thrift shops—my favorite mixing bowl cost $2!

How to Make Pumpkin Spice Snickerdoodles

1. Prep the Ingredients (5 minutes):

   Measure out all your ingredients in advance. Melt the butter and let it cool for a few minutes. If browning the butter (highly recommended!), let it cook until golden and nutty (about 4 minutes on medium), swirling occasionally, then cool it until just warm, not hot.

2. Mix Dry Ingredients (3 minutes):

   In a medium bowl, whisk together the flour (210g), baking powder (1 tsp), baking soda (1/2 tsp), cream of tartar (1/2 tsp), spices (cinnamon, ginger, nutmeg, allspice, cloves), and salt (1/4 tsp). The spice blend should smell amazing—make sure it’s well combined so every cookie gets that cozy flavor.

3. Combine Wet Ingredients (2 minutes):

   In a large mixing bowl, whisk together the melted (or browned) butter (115g), brown sugar (100g), and granulated sugar (100g) until smooth and glossy. Add in the pumpkin puree (120g), egg yolk, and vanilla extract (1 tsp). Whisk until everything is creamy and fully incorporated. The mixture will be a bit loose—don’t worry, the flour will bring it all together.

4. Make the Dough (3 minutes):

   Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until you don’t see any dry streaks—overmixing will toughen the cookies. Dough will be soft and sticky (that’s good!).

5. Chill the Dough (30 minutes):

   Cover the bowl with plastic wrap and pop it in the fridge for at least 30 minutes. Chilling helps the flavors deepen and keeps the cookies thick and chewy. If you skip this, the cookies might spread too much. If your kitchen is really cool, you can get away with a quick 15-minute chill, but longer is better.

6. Preheat Oven & Prep Rolling Sugar (10 minutes):

   Preheat oven to 350°F (175°C). Line your baking sheets with parchment or silicone mats. In a small bowl, mix together the rolling sugar (50g) and cinnamon (1 tsp), plus pumpkin pie spice if using.

7. Scoop & Roll (5 minutes):

   Using a cookie scoop or two spoons, portion out heaping tablespoon-sized balls of dough (about 1.5 tablespoons each, 30g). Roll each ball in the cinnamon-sugar mixture until fully coated—don’t be shy!

8. Bake (10-12 minutes):

   Arrange cookies 2 inches apart on prepared sheets. Bake for 10-12 minutes, until edges are set and centers look slightly underdone. They’ll firm up as they cool. Rotate pans halfway through for even baking if you’re doing two sheets at once.

   Tip: If cookies puff up too much, tap the tray gently on the counter when they come out of the oven for crackly tops.

9. Cool (5-10 minutes):

   Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temp.

Troubleshooting: If cookies spread too much, make sure your dough is chilled and your pumpkin puree isn’t too watery. If they’re cakey, try using just the egg yolk (no white) and don’t overbake.

Cooking Tips & Techniques

• Brown the Butter: If you want a deeper, almost caramel-like flavor, take the extra 3-4 minutes to brown your butter. Just watch it closely—burnt butter isn’t the vibe.
• Room Temp Ingredients: Bring your egg yolk and pumpkin puree to room temp for easier mixing and a more even dough.
• Chill is Key: Don’t rush the chilling step—even 20 minutes helps, but 30-45 is ideal for thick, chewy cookies. A warm dough will spread too much and lose that signature pillowy center.
• Even Size, Even Bake: Use a cookie scoop for consistent sizes, so they bake evenly. If you don’t have one, aim for golf ball-sized scoops.
• Don’t Overbake: Cookies should look just set at the edges but still soft in the center. They’ll continue to set as they cool—trust me, I’ve learned this the hard way!
• Sugar Rolling: Roll the dough balls generously in the cinnamon-sugar blend. I sometimes double-coat for extra crunch.

Honestly, the first time I made these, I got distracted (hello, toddler life!) and forgot to chill the dough. Flat, sad cookies. Since then, I always use a timer. If you want a stronger spice kick, try adding a pinch more nutmeg or ginger—taste the dough (yep, I do!) and adjust as you like. And don’t skip the wire rack for cooling if you can—otherwise, the bottoms can get soggy.

Variations & Adaptations

• Gluten-Free Pumpkin Spice Snickerdoodles: Substitute a 1-to-1 gluten-free flour blend for the all-purpose flour. I like King Arthur or Cup4Cup—texture stays soft and chewy.
• Dairy-Free Option: Use a plant-based butter (Miyoko’s or Earth Balance work well), and the results are still dreamy. Double-check your margarine is unsalted.
• Extra Spicy: Add a pinch of black pepper or cardamom to the spice blend for a little kick. Or sprinkle a bit of flaky sea salt on top before baking for sweet-salty magic.
• Stuffed Snickerdoodles: Press a little caramel or white chocolate chunk into the center of each dough ball for a gooey surprise—I’ve done this with leftover Halloween candy, and wow, it’s a fun twist!
• Vegan Adaptation: Use a flax egg (1 tbsp ground flax + 2.5 tbsp water, mixed and rested) instead of the egg yolk, and dairy-free butter. The cookies will be slightly softer but still delicious.

One of my favorite tweaks is to roll the dough in maple sugar mixed with cinnamon. It gives an even cozier, almost “French toast” vibe. If you want to bake these as bars, just press the dough into a lined 8×8 pan and bake for 22-25 minutes—slice into squares once cool!

Serving & Storage Suggestions

I love serving pumpkin spice snickerdoodles slightly warm, when the centers are soft and the sugar crust is still a little crackly. Pile them high on a rustic plate, or tuck a few into a basket lined with a linen napkin for a homey touch. They’re perfect with a mug of chai, hot apple cider, or even a pumpkin spice latte (because more is more, right?).

To store, keep cookies in an airtight container at room temperature for up to 5 days. A slice of sandwich bread in the container will keep them extra soft. For longer storage, freeze baked cookies (layered with parchment) for up to 2 months—just thaw at room temp or zap in the microwave for 10-15 seconds to refresh. If you want to bake ahead, freeze the unbaked dough balls; roll in sugar before freezing, then bake from frozen, adding a minute or two to the bake time.

Honestly, the flavors deepen after a day—so if you can resist eating them all at once, they taste even better the next morning with coffee.

Nutritional Information & Benefits

Each pumpkin spice snickerdoodle (based on a batch of 20) has approximately:

• 120 calories
• 5g fat
• 18g carbohydrates
• 1g protein
• 1g fiber

Health Highlights: Pumpkin puree adds vitamin A, fiber, and a little potassium—with less fat than oil-based cookies. Using just an egg yolk (no white) keeps them rich without being heavy. They’re nut-free, and you can easily make them gluten-free or dairy-free with the swaps above. If you have egg allergies, the flax egg variation works well. As a treat, these cookies fit nicely into a balanced fall baking lineup—pair with fruit for a satisfying snack.

For me, they’re a soul-satisfying way to bake a little joy into a chilly day—simple, comforting, and just the right touch of seasonal goodness.

Conclusion

There’s a reason pumpkin spice snickerdoodles are my most-requested cookie every fall—they’re soft, chewy, and loaded with all the flavors that make autumn feel special. With easy ingredients, customizable options, and a foolproof method, this recipe is perfect for bakers of any skill level. I love how they fill the house with warmth and bring everyone together, whether it’s for a cozy afternoon snack or a festive holiday tray.

Don’t be afraid to play with the spices or try your own mix-ins—this recipe is super forgiving and fun to tweak. I hope you’ll love these cookies as much as my family does; nothing beats seeing them disappear from the plate in record time! If you make them, let me know how they turn out—leave a comment, share your own twist, or tag me on social media. Happy fall baking, friends—may your kitchen always smell this delicious!

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling is sweetened and spiced already, which will throw off the flavor and texture. Stick with pure pumpkin puree for best results.

Why are my cookies turning out cakey instead of chewy?

Make sure you’re using just the egg yolk and not overmixing the dough. Also, don’t overbake—the cookies should look slightly underdone in the center when you take them out.

Can I make the dough ahead of time?

Absolutely! You can chill the dough for up to 48 hours before baking. If it gets too firm, let it sit at room temp for 10-15 minutes before scooping.

How do I freeze these cookies?

You can freeze the baked cookies or the unbaked dough balls. For dough balls, freeze them after rolling in sugar, then bake straight from frozen, adding 1-2 minutes to the baking time.

Can I double the recipe for a crowd?

Yes! This recipe doubles easily—just make sure to chill the dough well and use multiple baking sheets. If you’re short on time, bake as cookie bars in a 9×13 pan.

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